I went off another reviewer's opinion, and added about 1 tablespoon horseradish sauce, 1 tablespoon steak sauce (I used A-1), and a good couple dashes of worchesershire. I was iffy on using 2 cans of cream of mushroom, but decided to use both in the end and trust me, you will not regret it! I added diced carrots, celery, onion, and mushrooms to the beef. Then when it was done, I served it over garlic mashed potatoes and my fiancee ate 2 full platefuls. I only had a pot roast that I had previously diced into cubes for stew meat, and only cooked it for 3 hours, and it still came out tender and awesome. This will definitely be a make again recipe.

Reviewed On: Sep. 26, 2012